Big thanks to my writer
friend MaryAnn Unger over in
sunny Las Vegas for this recipe! Her plates are prettier but this is the one I
cooked, so here we are. Less fuss than a poached egg for this dinner.
Loin: slather in seasoning and
yogurt, then roll in breadcrumbs, then bake, about 45 mins (I chose lowish
heat). The caprese speaks for itself. I added a few capers just to up a little
zing. Olive oil and balsamic to dress.
Might try the loin with a bit of
carb and some zingy dressing at another date. It's soft and not dried out at
all in the oven - something I didn't think was possible. Healthy as.
